It’s okay for me to brag that this is the best chili recipe because it’s not my original recipe!  It’s my friend Ruthie’s chili recipe and it truly is the best.

It looks like a long list of ingredients but it actually goes together pretty quickly aside from the time needed to simmer.  It’s the combination of flavors such as dried basil, cinnamon and a Heineken (Yes, a Heineken) that makes this chili unique.

Ruthie’s Chili Recipe

Ingredients

Olive Oil

1 Large Onion, chopped

1 Green Pepper, chopped

1 Fresh Jalapeno, chopped

2 lbs Ground Round or Sirloin, browned

3 Large (28 oz) Cans Diced Tomatoes

2 (15 oz) Cans Dark Red Kidney Beans, rinsed and drained

2 (15 oz) Cans Spicy Chili Beans (do not drain)

1/2 Cup Chili powder

1/3 to 1/2 Cup Sugar

3 T Dried Basil

Cinnamon to taste

1 Can Water

Red Hot Sauce to Taste

Tabasco Sauce to Taste

1 Bottle Heineken

Salt and Pepper

Directions

Sauté onions and peppers in olive oil until tender.   Add ground beef and brown.  If you prefer, you can drain the grease through a colander and return to the pan.

Add remaining ingredients.  Bring to a boil and then simmer for an hour and a half.  Stir frequently.

Serve with garnishes of your choice:  Green onions, sour cream, cheddar cheese and avocado are some of our favorites.  Corn bread is the perfect side dish!

Note:  Chili freezes so well.  I love to make a big batch and freeze in individual glass containers with plastic lids.  They make a great lunch and only take minutes to heat up in the microwave.

My Favorite White Chili Recipe

If you are a chili fan, you will also enjoy this Deer Valley Chili  which can be made with turkey or chicken.  It’s from the famous Deer Valley Ski Resort in Park City, Utah (my favorite place to ski) and it is delicious.

Enjoy!